Raw Vanilla Cheescake

My son turned 3 years old the other day and he requested a cake for his birthday, no problem I have been making cakes for years, but here’s my problem! It was awesome the best ever and I have no idea what quantities I used and have a vague recollection of most of the ingredients; the thing is when you are use to creating anything you simply go by instinct and intuition and the only real reason it’s a problem is it becomes more problematic sharing your creation, but as they say ‘a picture speaks a thousand words.’


100g – Almonds
100g – Pecans
50g – Currants
50g – Coconut flour
Pinch of Himalayan Salt

Middle layer.
50g – Cacao butter
50g – Cacao paste
80g – Coconut oil
1 tbsp – molasses
1/2 – pomegranate

50g – Pecans
50g – Cacao butter
100g – Coconut oil
100g – Cashew nuts
1 tsp – Vanilla powder
8 – dried apricots
1 tbsp – wild honey
1 pinch sea salt

Note – nuts, cacao butter, cacao paste, currants and coconut oil are guesstimates on the quantities used.

Prepare the base first, I used an 8 inch cake tin. Blend all the base ingredients together and place into the base of the cake tin. The cacao paste, cacao butter & coconut oil need to be melted down to liquid using a Bain Marie; then pour the cacao liquid (molasses added at this point) on top of the base and sprinkle the pomegranate over the top, place into the fridge to set/harden. To make the topping you will need to melt down the cacao butter & coconut oil and add all the ingredients to the blender, blend until thick and creamy (you will need to keep adding water until you get the right consistency, don’t rush this part as your cake will either win or loose at this part). Place in the fridge and leave to set for 24 hours and then serve with a sprinkle of cacao nibs on top.


To you in great health

Matt Allen
The Yoga Health Coach


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